2020_TasteOfTriCounty

APPETIZERS • THIS AND THAT • MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS

TASTE TRI-COUNTY OF THE

2020

Our doctors, nurses, specialists and more have the same excellent training and experience as those in large city settings. They could work anywhere, but they choose to work here to care for you.

To care for this community.

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Appetizers A Good Chicken Salad Two 13 oz. cans chicken 1 ⁄2 cup celery, chopped fine 2-3 Tbsp. chopped onion

⁄2 tsp. Spice Island Beau Monde seasoning 4-5 Tbsp. real mayonnaise

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Drain juice off chicken & chop up. Add celery, onions, seasonings and mayonnaise. Stir it together and serve with your favorite crackers.

Shirley Reuter, Dickeyville, WI

Apple Dip 8 oz pkg. cream cheese at room temp

⁄4 cup brown sugar 1 tsp. vanilla

3

Mix together with an electric mixer until well combined. Enjoy with your favorite apple slices! Refrigerate leftovers.

Katrina Gleason, Shullsburg, WI

Cucumber Dip 8 oz. cream cheese 1 ⁄4 cup sour cream 1 ⁄4 cup mayonnaise

1 cucumber 2-4 green onions Dash of black or white pepper

Mix together cream cheese, sour cream and mayonnaise. Peel cucumber, remove seeds and chop. Slice onions. Add cucumber, onions and pepper to mixture. Refrigerate for an hour or more.

Serve with garlic bagel chips.

Susan Thomas, Mineral Point, WI

Desserts Angel Food Cake Deluxe 1 cup cake flour 11⁄2 cups powdered sugar 12 egg whites 11⁄2 tsp. cream of tartar

1 ⁄4 tsp. salt 1 cup granulated sugar 11⁄2 tsp. vanilla 1 ⁄2 tsp. almond extract

Heat oven to 375°F. Sift together flour and powdered sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until stiff. Add sugar, a little at a time. Gently fold in flavorings and flour mixture. If you have a wire whip for a mixer, use lowest speed. Gently pour into tube pan. Bake for 30-35 minutes or until top springs back when touched lightly. Invert pan until cool.

Janice High, Mt. Hope, WI

Annibelle’s Best Banana Nut Brownies ⁄2 cup butter or margarine, melted and cooled 1 cup sugar 3 Tbsp. baking cocoa 2 eggs, lightly beaten 1 Tbsp. milk 1 tsp. vanilla extract

1

⁄2 cup all-purpose flour 1 tsp. salt 1 cup mashed ripe bananas (21⁄2 to 3 medium) 1 ⁄2 cup chopped walnuts Confectioner’s sugar, optional 1

In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. Pour into a greased 9 inch baking pan. Bake at 350°F. 35-40 minutes.

Annibelle Aide, Highland, WI

Chocolate Fun Fest Cake 1 square Baker’s unsweetened chocolate, melted 2 Tbsp. water 1 Tbsp. sugar 1 ⁄4 tsp. baking soda 2 cups cake flour 11⁄2 tsp. baking powder

⁄4 tsp. salt ⁄3 cup shortening 1 cup sugar 1 egg, unbeaten 1 cup minus 2 Tbsp. milk 1 tsp. vanilla

2 ⁄3 cups all-purpose flour 2 cups quick cooking oatmeal 2 cups brown sugar 1 tsp. baking soda 1 ⁄4 tsp. salt 1 cup butter, melted

Gently fold blueberries, juice and minute tapioca together. Mix butter, sugar and oats together (like you would crumble or streusel toppings). Mound blueberry mixture into a deep dish pie crust that is frozen. Be sure to get all of the minute tapioca.

Gently place crumble mixture evenly on top of the blueberries.

Line a jelly roll pan with aluminum foil and place pie on pan.

Place pan with pie into a cold oven set for 350°F. Cook for 75 to 90 minutes or until the blueberries have come to a full boil and juice is boiling over the sides. The pie will set as it cools.

Liz O’Keefe, Boscobel, WI

Butterscotch Bars ⁄2 cup butter 11⁄2 cups miniature 1 cup crunchy peanut butter marshmallows 1 1 large pkg. butterscotch ⁄2 cup chopped nuts 3 chips ⁄4 cup coconut Melt butter, peanut butter and chips together. Add marshmallows, nuts and coconut. Pour into 9x13 inch pan. Refrigerate. When cool, cut in squares. Keep refrigerated.

Jeanette Zee, Darlington, WI

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Crockpot Tapioca Pudding 2 quarts milk 1 cup small pearl tapioca 11⁄2 cups sugar

1 ⁄4 tsp. salt 4 eggs 2 tsp. vanilla

Place milk, tapioca, sugar and salt in an oval crockpot; stir. Cook on high for 3 hours. Beat eggs with vanilla. Stir in a little hot milk from the crockpot to temper the eggs. Add mixture to the crockpot; stir well. Cover and cook for 20 minutes. Serve hot or cold.

Stir 2-3 times while cooking. Enjoy!

Cathy Skaife, Platteville, WI

2 cups semi-sweet chocolate chips 11⁄2 cups chopped walnuts 12.25 oz. jar caramel ice cream topping

Preheat oven to 350°F. Combine 2 cups of the flour, oats, sugar, baking soda and salt in large bowl. Stir in melted butter. Reserve 1 cup. Press remaining mixture into an ungreased 9x13 inch pan. Bake for 15 minutes. Remove from oven. Sprinkle chocolate chips over crust. Add walnuts. Combine caramel sauce and 1⁄3 cup flour and drizzle over bars. Sprinkle with remaining crumb mixture. Bake for 20-25 minutes or until lightly browned. Cool in pan on wire rack.

Donna Zee, Belmont, WI

Filling: 4 cups peeled and sliced apples 1 ⁄2 cup white sugar 1 ⁄2 tsp. cinnamon 2 Tbsp. all purpose flour

1 tsp. vanilla Chocolate Crunch: 1 cup chocolate chips 1 ⁄2 cup peanut butter 11⁄2 cups slightly crushed corn flakes

Combine flour, sugar, butter, yogurt, salt, peanut butter, egg and vanilla. Form a dough and press into 9x13 inch pan. Bake at 350°F. for 20 minutes; cool. Melt chocolate chips, peanut butter and corn flakes and spread over top.

Sharon Steiner, Lancaster, WI

Cherry Chip Cookies 1 cup soft butter 1 ⁄2 cup sugar 1 egg yolk 1 tsp. almond extract

21⁄4 cups flour Dash of salt 3 ⁄4 cup crushed corn flakes 1 cup cherry chips

Beat butter and sugar well. Add egg yolk and almond extract; mix well. Add flour and salt; mix. Add crushed corn flakes and cherry chips. Roll in 1 inch balls. Place on ungreased cookie sheet.

Press with fork. Sprinkle with sugar. Bake at 350°F. 8-10 minutes.

LuAnn Wagner, Lancaster, WI

Cocoa Apple Cake 3 eggs 2 cups sugar 1 cup shortening ½ cup water 2½ cups flour 2 Tbsp. cocoa 2 cups finely chopped apples

1 tsp. baking soda 1 tsp. cinnamon 1 tsp. allspice 1 cup finely chopped nuts ½ cup chocolate chips 1 Tbsp, vanilla

Beat together eggs, sugar, shortening, and water until fluffy.

Add flour, cocoa, cinnamon, and allspice. Mix well. Fold in nuts, chocolate chips, apples, and vanilla until evenly distributed.

Spoon into greased and floured 10 inch loose bottom tube pan.

Bake at 325°F. for 60-70 minutes until cake tests done. Frost with your favorite chocolate frosting.

Lu Borcherding, Dodgeville, WI

Creamy Coconut Cake 1 pkg. 2 layer yellow cake mix 11⁄2 cups milk 1 ⁄2 cup sugar

2 cups flake sweetened coconut 8 oz. Cool Whip

Prepare cake as directed on box. Pour into a 9x13 inch pan.

Bake. Cool 15 minutes. Poke holes in cake with long fork.

Combine, milk, sugar and 1⁄2 cup coconut in saucepan. Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Add 1⁄2 cup coconut into Cool Whip. Spread over cake. Sprinkle the rest of coconut over top. Refrigerate cake.

Donna Zee, Belmont, WI

Crockpot Cherry Delight 1 can cherry pie filling 1 ⁄2 cup melted butter 1 regular size box yellow cake mix 1 ⁄3 cup chopped walnuts, optional Grease crockpot. Put in cherry pie filling, spreading it so the filling is even. Sprinkle with dry cake mix. Pour on melted butter.

Sprinkle with nuts, if desired. Cover. Cook on low 4 hours or on high 2 hours. Other flavors of pie filling work too. For a less rich dessert, just use a box of Jiffy mix brand cake mix and 1⁄4 cup melted butter. Serve warm with whipped cream or ice cream.

Rosalie R. May, Mineral Point, WI

Chocolate Frosting 1 cup sugar 1 ⁄3 cup milk

5 Tbsp. margarine or butter 1 cup chocolate chips

Mix sugar, milk and margarine or butter together and boil for 1 minute. Add chocolate chips and stir until melted. Take off heat right away and frost brownies, cupcakes or whatever you need frosted.

Verna Casper, Fennimore, WI

Devil’s Food Cake 2 eggs, well beaten 13⁄4 cups flour 11⁄4 cups white sugar 3 or 4 heaping Tbsp. cocoa 11⁄2 cups sour cream with 2 tsp. baking soda Mix all together and bake at 350°F. for 20-30 minutes.

Sharon Mathias, Potosi, WI

Dump Cake 16 oz. can pineapple 2 cups chopped nuts 1 can cherry pie filling 1 cup melted butter 1 yellow cake mix, dry Pour pineapple in 9x13 inch glass baking dish. Add cherry pie filling. Sprinkle on cake mix and nuts. Spread melted butter. Bake at 350°F. for 30 minutes.

Janet Sniff, Darlington, WI

Everyone’s Favorite Cutout Cookies ⁄4 cup shortening (part butter) 1 cup sugar 2 eggs 1 tsp. vanilla

3

21⁄2 cups flour 1 tsp. baking powder 1 tsp. salt

Mix together shortening, sugar, eggs and flavoring. Mix flour, baking powder and salt together. Combine with shortening mixture. Chill at least one hour. Heat oven to 350°F. Roll 1⁄8 inch thick on floured board and cut with cookie cutters. Place on ungreased baking sheet. Makes about 4 dozen cookies.

Sandy Jerrett, Lancaster, WI

DINING WITH

Door County Furniture

Topping: ⁄2 cup all purpose flour 1 ⁄4 cup brown sugar, packed 1 ⁄2 tsp. cinnamon 1 ⁄4 cup butter, softened 1 ⁄2 cup shredded coconut 1 ⁄2 cup chopped walnuts 1

Mix filling ingredients and place in 9 inch unbaked pie shell. Mix topping ingredients and place over apple filling evenly. Bake at 400°F. and then turn oven down to 350°F. Bake 40 to 45 minutes.

Kris Fry, Fennimore, WI

Chocodiles 21⁄2 cups flour 11⁄4 cups packed brown sugar 1 ⁄2 cup soft butter 1 ⁄2 cup plain yogurt 1 ⁄2 tsp. salt 1 ⁄3 cup peanut butter 1 egg

1

Caramel Bars 1

3 Tbsp. minute tapioca 1 ⁄2 cup soft butter 2 ⁄3 cup brown sugar 1 cup quick oats

3

Combine melted chocolate, water and 1 Tbsp. sugar plus baking soda. Blend thoroughly. Cool mixture. Sift flour once, measure add baking powder and salt. Sift together 3 times. Cream shortening; add sugar gradually and cream together until it is light and fluffy. Add egg and beat thoroughly. Add flour alternately with milk a small amount at a time, beating after each addition until smooth. Add vanilla and blend. Add 1⁄4 of the batter to the chocolate mixture; mix only enough to blend. Use 10x5x3 inch loaf pan which has been lined with waxed paper. Put large spoonfuls of batter into the pan, alternating plain and chocolate mixtures. With a knife, cut carefully through the batter once in a wide zig-zag course. Bake in a moderate oven 1 hour, 5 minutes or until done. Spread with chocolate frosting.

Mary Lou Young, Lancaster, WI

Coconut Crunch Apple Pie

Blueberry Pie 4-41⁄2 cups fresh, rinsed blueberries Juice from 1 lemon or 2 Tbsp. lemon juice

Style brands are location specific

St. Rd. 81 North, Platteville, WI • 608-348-9926 MARSHFIELD Hwy. 151/61 & Hwy. 52 Intersection, Dubuque, IA • 563-583-4839 adno=181681

Easy Lemon Cookies 1 lemon cake mix 1 tsp. lemon extract 2 eggs Powdered sugar 1 ⁄3 cup vegetable oil Mix cake mix, egg, oil and lemon extract well. Drop tablespoons of dough in powdered sugar. Roll until well covered. Bake at 350°F until bottoms are light brown.

LuAnn Wagner, Lancaster, WI

Fudge 41⁄2 cups white sugar 1 ⁄2 cup butter 13 oz. can evaporated milk

2 pkgs. chocolate chips 7 oz. marshmallow creme 11⁄2 cups nuts, optional

Bring first 3 ingredients to a boil over medium heat, stirring constantly. Take off stove and add chips and creme until dissolved.

Can add nuts, if desired. This makes a large batch. Pour into a 9x13 inch greased pan. Cut when cool.

Sandy Jerrett, Lancaster, WI

Gingersnaps 1 cup brown sugar 3 ⁄4 cup shortening 1 ⁄4 cup molasses 1 egg 21⁄4 cups flour 2 tsp. baking soda

1 tsp. cinnamon 1 ⁄2 tsp. ground cloves 1 tsp. ginger 1 ⁄4 tsp. salt Granulated sugar

Heat oven to 375°F. Beat brown sugar, shortening, molasses and egg until well blended. Stir in remaining ingredients except granulated sugar. Shape dough into balls and roll in sugar. Place on greased cookie sheets and bake for 10-12 minutes. Remove immediately. Enjoy!

Sarah Herr, Mineral Point, WI

Grandma Jerrett’s Farm Cookies 1 cup butter, softened 1 cup sugar 1 cup brown sugar 2 eggs 2 cups flour 1 ⁄2 tsp. baking powder

1 cup quick oats 1 cup coconut 1 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 1 cup Rice Krispies cereal

Cream together butter, sugars and eggs; beat until smooth. Add vanilla and salt. Sift flour, baking powder and soda together and add to mixture. Add the oatmeal and coconut. Stir in cereal by hand. Drop by teaspoons on greased cookie sheet. Bake at 350°F. for 10-15 minutes until light golden brown.

Sandy Jerrett, Lancaster, WI

Grandma Jerrett’s Nut Clusters 12 oz. chocolate chips 4 oz. butterscotch chips

1 pkg. salted peanuts

Melt chocolate and butterscotch chips together. When melted, add peanuts until covered. Drop onto waxed paper by teaspoon and keep in cool place.

Sandy Jerrett, Lancaster, WI

Grandma’s Delicious Toffee Bars ⁄2 cup butter ⁄2 cup brown sugar 1 cup flour 2 eggs 1 cup brown sugar

1 tsp. vanilla 2 Tbsp. flour 1 tsp. baking powder 1 ⁄2 tsp. salt 1 cup walnuts, optional

Mix butter, brown sugar and flour thoroughly and press into 9x13 inch pan. Bake 10 minutes at 350°F. Beat eggs, brown sugar and vanilla. Mix in flour, baking powder and salt. Stir in walnuts.

Spread over first mixture. Return to oven. Bake 25 minutes until topping is golden. Cool slightly and cut into bars.

Sharon Steiner, Lancaster, WI

8 oz. pkg. Reese’s peanut butter minis

Line cookie sheet with waxed paper. Place chocolate chips in microwave-safe bowl. Microwave at medium for 1 minute. Stir, microwave for additional 15 seconds at a time, stirring each time until melted and smooth., Cool slightly and stir in peanuts and peanut butter cup pieces. Pour mixture on prepared cookie sheet, spread to about 1⁄2 inch thickness. Gently tap cookie sheet on countertop to even out thickness of mixture. Refrigerate about 30 minutes until firm. Break or cut into pieces. Store in cool dry place.

Carla Lenz, Lancaster, WI

Hot Fruit Salad 29 oz. can pineapple chunks, drained 29 oz. can peach slices, drained 29 oz. can pear slices, drained

Mix cake mix, egg and Cool Whip together. Drop by teaspoons into powdered sugar and roll into balls. Place onto ungreased cookie sheet. Bake at 350°F. for 12-15 minutes. Makes 3 dozen.

Nola Sitts, Lancaster, WI

Monster Cookies 3 eggs 1 cup brown sugar 1 cup white sugar 1 tsp. vanilla 1 tsp. honey 2 tsp. baking soda 1 stick margarine, softened

11⁄2 cups peanut butter 41⁄2 cups old fashioned oatmeal 1 cup chocolate chips 1 cup walnuts, chopped 1 cup raisins

MIx all ingredients. Bake at 350°F. for 10-12 minutes.

Cheryl Fitzsimmons, Mineral Point

1 large can cherry pie filling 2-3 cups applesauce 1 ⁄4 cup brown sugar 2-3 tsp. cinnamon

Mug Cake

Mix pineapple, peaches, pears and cherry pie filling. Put in a casserole dish. Cover the mixture with 2-3 cups of applesauce.

Sprinkle 1⁄4 cup of brown sugar & cinnamon. Bake 1⁄2 hour at 350°F. Sandy Allen, Platteville, WI

Key Lime Pie 2 eggs Graham cracker crust 1 ⁄2 cup key lime juice 1 can Eagle brand milk Zest of 1 lime Mix together juice, zest, eggs and milk with mixer until well mixed. Pour into crust. Bake at 350°F. 15 minutes or until no jiggle.

Vicky Graf, Dodgeville, WI

Lemon Bars Bottom Layer: 11⁄4 cups soft butter 2 cups flour 3 ⁄4 cup powdered sugar Top Layer: 5 eggs

21⁄4 cups Cool Whip Powdered sugar

1 box angel food cake mix (the kind you add water to)

Any other flavor of cake mix you like

Mix the 2 boxes of cake mixes together. Store in an airtight container and seal it. When you want a treat, get a coffee mug of your choice size. Add 3 Tbsp. of the cake mix and 2 Tbsp. water.

Microwave for 1 minute. Enjoy!

Judy Andrews, Darlington, WI

My Mother’s Lace Cookies 2 cups brown sugar 1 cup butter 2 cups quick Quaker oats 1 egg

1 Tbsp. vanilla 1 ⁄2 tsp. salt 1 ⁄2 cup coconut

Mix ingredients together. Bake at 350°F. on cookie sheets.

Annibelle Aide, Highland, WI

No Bake Cake

21⁄2 cups sugar 1 ⁄2 tsp. salt 1 tsp. baking powder 1 ⁄2 cup ReaLemon 5 Tbsp. flour

1 box Twinkies (9) 2 small boxes instant vanilla pudding 3 cups milk 1 large can crushed pineapple, drained

For bottom layer, mix butter, flour and powdered sugar. Mix like pie crust. Put in ungreased jelly roll pan. Bake at 325°F. until light brown. Beat together eggs, sugar, baking powder, salt, ReaLemon and flour. Pour over hot crust. Bake 30 minutes.

Sprinkle with powdered sugar. Cool and cut into squares. Really good, enjoy!

Jeanette Zee, Darlington, WI

4 large bananas 8 oz. container Cool Whip Chopped nuts Whole Maraschino cherries

Slice 9 Twinkies in half lengthwise and place in 9x13 inch sprayed pan, filling side up. Slice bananas in circles and place on top of Twinkies, covering all the Twinkies. Mix pudding with the milk; whisk up until pudding sets up. Add in crushed pineapple. Fold in together. Spread mixture over bananas. Top with Cool Whip. Chill 1 hour or overnight before serving. Since some people don’t like nuts or cherries, I put them in separate containers and let people put on their own toppings.

Judy Andrews, Darlington, WI

My Way Rhubarb Bars 11⁄2 cups oatmeal 1 cup brown sugar, packed 1 cup margarine 1 ⁄2 cup walnut meats 11⁄2 cups flour 1 ⁄2 tsp. soda

3 cups cut up rhubarb 11⁄2 cups sugar 2 Tbsp. cornstarch 1 ⁄4 cup water 1 tsp. vanilla 1 ⁄2 cup coconut

My Way Zucchini Cake

Mix oatmeal, brown sugar, margarine, walnuts, flour and soda.

Pat 3⁄4 of mixture into a 9x13 inch pan. Combine rhubarb, sugar, cornstarch, water and vanilla. Cook until thick. Pour over base in pan. Top with remaining crumbs. Bake at 350°F. for 30-35 minutes. If desired, top with coconut.

Audrey A. Legler, Dodgeville, WI

1 pkg. yellow cake mix 1 small pkg. instant vanilla 4 eggs pudding 1 3 cups zucchini, grated ⁄2 tsp. salt 11⁄2 tsp. cinnamon 1 cup chopped nuts 1 ⁄4 cup oil Combine all ingredients to blend. Beat 4 minutes at medium speed. Grease and flour tube pan. Bake 50-60 minutes at 350°F. Cool for 15 minutes in pan. Remove; spread with powdered sugar on top. Variety - sometimes I use 2 cups zucchini, 1 small can crushed pineapple instead of pudding. Put cream cheese frosting on and nuts sprinkled on top.

Annibelle Aide, Highland, WI

Mandarin Orange Pie

Key Lime Pie 4 egg yolks, well beaten 1 Tbsp. lime zest 1 ⁄2 cup Key Lime juice Oreo or graham cracker crust 1 can sweetened condensed Whipped cream milk Mix egg yolks, lime juice, milk and lime zest well. Pour into crust.

Bake 15-17 minutes at 350°F. Top with whipped cream when served.

Nola Sitts, Lancaster, WI

1 cup flour 1 cup sugar 1 tsp. each salt & baking soda 11 oz. can mandarin oranges with juice

⁄2 cup brown sugar ⁄2 cup chopped pecans

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Oatmeal and Coconut Cookies

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Beat flour, sugar, salt, soda and oranges in blender. Pour into deep ungreased pie tin. Sprinkle brown sugar and pecans over top. Bake for 40-45 minutes at 350°F. Sharon Steiner, Lancaster, WI

2 cups brown sugar 2 eggs 1 cup coconut 3 ⁄4 cup butter or lard 1 tsp. soda in a little hot water

3 cups oatmeal 2 cups flour with 1 tsp. baking powder 1 tsp. vanilla and 1 tsp. salt

Bake at 350°F for 10-12 minutes. Makes 6 dozen.

Sharon Mathias, Potosi, WI

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For complete listings w/photos visit: www.teasdalerealty.com

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1

3 cups Hershey’s milk chocolate chips 1 cup lighted salted peanuts

Lemon Cookies 1 pkg. lemon cake mix 1 beaten egg

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Hershey’s Chocolate and Peanut Butter Bark

No Bake Eclairs 3 cups milk 16 oz. jar chocolate frosting Chocolate sauce

Spray a 9x13 inch pan. Place graham crackers along the bottom of the pan so they are almost touching and the entire bottom is covered. Place the pudding mix, the Cool Whip and the milk into a large bowl. Whisk everything together. Pour half of this mixture over the top of the graham crackers. Smooth it out and place more graham crackers on top of the mixture. Pour the remaining half of the mixture over top of the graham crackers and top with graham crackers. Scoop the chocolate frosting on to top layer of graham crackers and smooth it out. Cover with parchment paper and place in refrigerator for 4 hours to set up before slicing and serving. Once cooled, slice and drizzle with chocolate sauce (like ice cream topping such as Hershey’s).

Judy Andrews, Darlington, WI

My Way Lemon Creme Bars 14 oz. can sweetened condensed milk 1 ⁄2 cup lemon juice 11⁄2 cups flour

1 cup quick cooking oatmeal 1 cup packed brown sugar 1 tsp. baking powder 2 ⁄3 cup butter

Combined first 2 ingredients; set aside. Combine all remaining ingredients into large bowl. Mix at low speed until crumbly.

Press half crumb mixture into 9x13 inch pan. Spread with lemon mixture. Put remaining crumb mixture over top. Bake 25-30 minutes at 350°F. Annibelle Aide, Highland, WI

Napoleon Bars First Layer: 1 ⁄2 cup powdered sugar 1 ⁄2 cup butter 1 egg, slightly beaten 1 Tbsp. baking cocoa 1 cup coconut 2 tsp. vanilla 2 cups crushed graham crackers

Second Layer: ⁄2 cup butter 6 Tbsp. cream 1 pkg. vanilla pudding Third Layer: 6 oz. pkg. chocolate chips 1 Tbsp. butter

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Melt butter and cocoa in double boiler. Add sugar, egg and vanilla. Mix in crumbs and coconut. Spread in bottom of 9x13 inch baking dish. Chill. Mix butter, cream and pudding. Spread on first layer. Melt chocolate chips and butter together and spread on second layer. Let stand until firm. Cut into squares.

Janet Sniff, Darlington, WI

Peach Pound Cake

No Bake Cereal Bars 2 cups sugar 6 cups Cheerios 2 cups Karo syrup 6 cups Chex crisp rice cereal 40 oz. jar chunky peanut butter In a large saucepan, cook and stir sugar and Karo syrup until the sugar is dissolved. Remove from heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into 2 lightly greased 13x10x1 inch pans. Cut into bars while warm.

Marcia McCullick, Mt. Hope, WI

1 cup butter, softened 2 cups sugar 6 large eggs 1 ⁄2 cup sour cream 1 tsp. almond extract 3 cups flour

1 tsp. vanilla extract ⁄4 tsp. baking soda 1 ⁄4 tsp. salt 2 cups diced fresh or frozen peaches Confectioner’s sugar 1

Mix all ingredients except confectioner’s sugar, peaches last. If using frozen peaches, let thaw. Pour into floured bundt pan. Bake at 350°F. for 60-70 minutes. Cool 10 minutes and dump cake onto plate. Cool slightly. Dust with confectioner’s sugar.

Carla Lenz, Lancaster, WI

Peanut Butter Cookies (No flour) 1 egg 1 cup sugar 1 cup peanut butter Mix well. Drop teaspoon size scoop on cookie sheet. Bake at 375°F. 10-12 minutes. Check often for burning. Cool on wire rack.

Vicky Graf, Dodgeville, WI

Peanut Butter Balls 1 ⁄2 cup peanut butter ⁄2 cup powdered milk ⁄2 cup honey Mix together peanut butter, honey and powdered milk. Form into small balls with hands. Put in freezer to firm up. Healthy snack that kids love. I have also rolled balls in crushed rice crispies and coated well. Very good.

Vicky Graf, Dodgeville, WI

1 1

Snickerdoodles 1 tsp. baking soda 1 cup butter, softened 1 ⁄4 tsp. salt 11⁄2 cups sugar 2 eggs 2 Tbsp. sugar 23⁄4 cups flour 2 tsp. cinnamon 2 tsp. cream of tartar Heat oven to 350°F. Thoroughly mix butter, sugar and eggs.

Blend in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoons into balls. Mix cinnamon and sugar together in a small bowl and roll balls in mixture. Place apart on ungreased cookie sheet. Bake 8-10 minutes or until set.

Immediately remove from baking sheet.

Sandy Jerrett, Lancaster, WI

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8 oz. pkg. graham crackers 2 small (113 gram) boxes chocolate instant pudding 8 oz. Cool Whip

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Strawberry Pizza

No Bake Cookies 2 cups sugar 1 ⁄2 cup milk 1 ⁄2 cup butter 4 Tbsp. cocoa 1 ⁄2 tsp. salt

⁄2 cup peanut butter 1 tsp. vanilla 3 cups oatmeal 1 ⁄2 cup nuts 1

Boil sugar, milk, butter, cocoa and salt 1 minute and remove from burner. Add peanut butter, vanilla, oatmeal and nuts. Drop on waxed paper by teaspoonfuls and cool.

Audrey A. Legler, Dodgeville, WI

Rhubarb Strawberry Crisp 1 cup sugar 3 Tbsp. flour 3 cups sliced strawberries 3 cups rhubarb

11⁄2 cups flour 1 cup packed brown sugar 1 cup butter 1 cup rolled oats

Preheat oven to 375°F. In a large bowl, mix sugar, 3 Tbsp. flour, strawberries and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 11⁄2 cups flour, brown sugar, butter and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in a preheated oven until crisp and lightly browned.

Marcia McCullick, Mt. Hope, WI

Ozark Pie 1 egg 3 ⁄4 cup sugar 1 ⁄2 cup flour 11⁄2 tsp. baking powder Pinch salt

1 cup chopped unpeeled apples 1 ⁄2 cup pecans 1 tsp. vanilla Cool Whip

Penuche Chews

Nona’s Chocolate Chip Bars ⁄3 cup butter, melted 21⁄2 cups brown sugar, packed 4 eggs, lightly beaten 2 tsp. vanilla extract

Peanut Brittle 1 1 cup white corn syrup ⁄2 tsp. salt 2 cups granulated sugar 2 Tbsp. butter 1 2 tsp. baking soda ⁄4 cup water 1 lb. raw Spanish peanuts 2 tsp. vanilla Combine syrup, sugar and water in pan. Bring to 230°F. on candy thermometer slowly or until syrup spins thread. Add peanuts nad continue cooking until 300°F. Remove from heat. Add butter, vanilla, salt and soda and stir until blended. Pour onto well buttered cookie sheet. When cool, break into pieces.

Sandy Jerrett, Lancaster, WI

1 ⁄2 cups packed brown sugar 3 ⁄4 cup butter 1 ⁄2 cup milk 2 cups flour 1

Beat together egg and sugar. Sift flour, baking powder and salt and add to egg mixture. Blend in apples, pecans and vanilla. Put into buttered 8 inch pie tin. Bake at 350°F. for 30 minutes. Top with Cool Whip.

Nola Sitts, Lancaster, WI

2

Raspberry Cake

3 Crust: ⁄4 cup sugar 1 Topping: ⁄2 cup softened margarine 3 1 cup water ⁄4 cup sugar 3 Tbsp. cornstarch 1 egg 3 1 tsp. cream of tartar ⁄4 cup sugar 1 1 small box strawberry Jell-O, ⁄2 tsp baking soda dry 11⁄2 cups flour Fresh strawberries, sliced 8 oz. cream cheese, room temperature For crust: Cream together margarine, sugar, egg, cream of tartar, baking soda and flour until well mixed. Bake 8-10 min. at 350°F. on a greased pizza pan. Let cool. Mix cream cheese and sugar until smooth. Spread over cooled crust. Boil water, cornstarch and sugar until thickened. Add 1 small box of strawberry Jell-O. Let mixture cool. Mix fresh strawberries. Pour over cream cheese mixture. Let cool overnight. I have used raspberries and blueberries, too.

Sandy Allen, Platteville, WI

21⁄2 cups flour 2 tsp. baking powder 1 tsp. salt 2 cups chocolate chips

1 tsp. salt ⁄2 tsp. baking soda 1 cup powdered sugar 1 tsp. vanilla

1

In large saucepan, combine brown sugar, butter and milk, Bring to a boil and boil 1 minute. Remove from heat. Add the rest of the ingredients and blend well. Spread in well greased 15x10x1 inch jelly roll pan or 9x13 inch pan. Bake at 375F. for 20-25 minutes (don’t overbake). Cool and cut into bars.

Sharon Steiner, Lancaster, WI

Pumpkin Bars

Mix ingredients and baking in a 9x13 inch greased pan. Bake at 350°F. for 30-35 minutes.

Carla Lenz, Lancaster, WI

2 cups canned pumpkin 3 eggs, slightly beaten 2 cups sugar 1 cup vegetable oil 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 ⁄2 tsp. salt

2 tsp. cinnamon 1 cup chopped nuts, optional Frosting: 8 oz. cream cheese 1 tsp. vanilla 1 ⁄2 cup soft butter 3 cups powdered sugar

Additives

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1 tsp. baking soda 1 tsp. cinnamon 1 ⁄4 cup milk 2 apples, cored, peeled and finely chopped 1 cup raisins

Cream butter; add sugar while continuing to cream. Add egg; beat well. Mix and sift flour, baking soda, spices and salt.

Add remaining ingredients; mix well. Drop by spoonfuls on lightly greased sheet about 2 inches apart. Bake at 400°F. 10-12 minutes or until golden brown.

Shirley Wehrle, Dodgeville, WI

Peanut Butter Cheesecake Crust: 1½ cups chocolate graham cracker crumbs 1 stick of melted butter 3 Tbsp. sugar Filling: 3 pkgs. softened cream cheese

¾ cup sugar 2 Tbsp. creamy peanut butter (preferably Peter Pan peanut butter) 3 eggs 1 tsp. vanilla

Mix together all of the ingredients for the crust in a medium sized bowl. Spray a 9x13 inch cake pan and press the crust mixture into the bottom of the pan. In a large bowl cream together the cream cheese, sugar and peanut butter. Add the vanilla and the eggs and mix on low speed until mixture is well combined. Pour the filling on top of the crust making sure that it’s evenly spread.

Bake at 350°F. for 30 minutes or until the center is almost set.

Refrigerate for 3 hours or overnight for best results. *Cook’s note: Whenever I make this recipe I use chocolate graham cracker crumbs but normal graham cracker crumbs work too.

Ashley Price, Highland, WI

⁄4 cup sugar 1 ⁄4 cup butter 1 egg 1 ⁄2 cup milk 11⁄2 cups flour 2 tsp. baking powder 1 ⁄2 tsp. salt

Streusel Topping: ⁄2 cup brown sugar 2 Tbsp. flour 2 tsp. cinnamon 2 Tbsp. butter Nuts, optional

1

Heat oven to 350°F. Grease and flour square cake pan. Mix dry ingredients and stir in milk, egg and butter. Spread half of batter in pan. Mix together streusel filling and crumble over mix in pan.

Add the remaining batter. Bake for 35 minutes or until done. Can frost if desired. I double the batch as the whole family likes it.

Sandy Jerrett, Lancaster, WI

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Larry & Pam Teasdale Shullsburg, WI, (608) 965-3558 Randy & Julie Gill Shullsburg, WI, (608) 965-3632 www.teasdale-gill.com

⁄2 cup butter 1 cup granulated sugar 1 ⁄3 cup firmly packed brown sugar 1 egg 2 cups flour

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2 cups fresh or frozen raspberries 1 ⁄2 cup butter 1 cup white sugar 1 cup all-purpose flour

Mix flour, sugar, baking powder and butter like pie dough. Add egg and milk. Put in greased 9x13 inch pan. Sprinkle raspberries over top of the dough. Mix 1⁄2 cup butter, sugar, flour. Sprinkle this over the berries. Bake at 350°F. for 30 minutes. You may substitute 2 cups of blueberries.

Kris Fry, Fennimore, WI

3

Stir together pumpkin and eggs; beat well. Add dry ingredients; blend well. Add nuts. Grease and flour jelly roll pan. Pour in batter. Bake in 350°F. oven 30-35 minutes. Frost with cream cheese frosting.

Rachel Christianson, Boscobel, WI

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Walnut or Peanut Bars-Cookies 1 cup brown sugar 1 cup white sugar 1 cup oleo 2 eggs, beaten 3 cups flour

1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 1 cup walnuts or peanuts, ground

Cream sugars and oleo. Add eggs then flour, soda, salt, vanilla and nuts. Divide into 3 logs and wrap in waxed paper. Chill until firm. Slice and bake at 350°F. until browned, 8-10 minutes.

Uncle Baldy Kauffman

Sugar Pretzels 12 oz. bag pretzels 2 ⁄3 cup oil

⁄2 cup sugar 2 Tbsp. cinnamon

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Mix and put on cookie sheet. Bake at 300°F. for 30 minutes, stirring often.

LuAnn Wagner, Lancaster, WI

Sweet Potato Cheesecake 8 oz. cream cheese, softened 6 Tbsp. sugar 1 cup cooked, mashed sweet potatoes 1 ⁄2 tsp. nutmeg

⁄2 tsp. cinnamon Dash of salt 1 egg 1 unbaked pie shell

1

Combine cream cheese and sugar. Beat at medium speed until smooth. Blend in sweet potatoes and spices. Add egg; beat well.

Pour into unbaked pie shell. Bake at 350°F. for about 45 minutes to 1 hour. Refrigerate. Recipe can be doubled. So good!

Annibelle Aide, Highland, WI

To My Valentine Oatmeal Cookie 2 ⁄2 cups flour 2 tsp. milk 1 tsp. baking powder 1 egg 1 ⁄2 tsp. salt 1 tsp. vanilla 3 ⁄4 cup water 1 cup oatmeal 3 ⁄4 cup sugar Sift flour, baking powder and salt into a bowl. Add butter, sugar, milk, egg and vanilla. Beat until well blended. Stir in oatmeal.

Roll out onto floured board and cut with heart shaped cookie cutter. Bake on greased cookie sheet at 350°F. for 15 minutes.

Frost if desired.

Sandy Jerrett, Lancaster, WI 1

Main Dishes Cheesy Pasta in a Pot 2 lbs. ground beef 1 onion, chopped 1 tsp. garlic salt 4 oz. can mushrooms 16 oz. can stewed tomatoes 16 oz. jar spaghetti sauce

8 oz. pkg. medium shell macaroni 16 oz. carton sour cream 8 oz. pkg. grated Mozzarella cheese

Brown ground beef with onion and garlic salt. Add mushrooms, tomatoes and sauce. Layer half the macaroni, half the ground beef, half the sour cream and half the cheese in a baking dish.

Repeat layers, ending with cheese. Bake, covered, at 350°F. for 35-40 minutes. Uncover and bake until cheese is lightly browned.

Joan Wagner, Bloomington, WI

Chicken & Broccoli Casserole 1 cup cooked or leftover grilled chicken, cut up in bite size pieces 1 can cream of mushroom soup 1 cup milk 1 cup shredded Cheddar or Colby cheese

1 medium chopped onion 10 oz. bag broccoli, drained (I chop it up a bit.)

1 box Julienne potatoes (just add the dry ingredient, don’t add the water, milk or butter)

Mix all ingredients & place in an 8x11 inch greased pan. ( I used a casserole dish.) Bake at 350°F. for 45 minutes. I bake it covered for 30 minutes and then uncover for 15 minutes to make it a little crispy.

Sandy Allen, Platteville, WI

Baked French Toast 1 stick butter or margarine 1 cup brown sugar 1 tsp. cinnamon 6 slices of TEXAS type bread do not use regular bread

5 eggs 11⁄2 cups milk Pinch of salt

Melt butter in 9x13 inch pan. Add brown sugar and cinnamon.

Cover with TEXAS bread. Beat eggs, milk & pinch of salt. Pour over Texas bread. Cover with aluminum foil and let stand in the refrigerator overnight. Bake at 350°F. for 45 min. Flip over when serving.

Sandy Allen, Platteville, WI

Breakfast Pizza

Twinkie Torte 10 Twinkies 2 Butterfinger candy bars 2 cups milk

1 small pkg. instant vanilla pudding 8 oz. container Cool Whip

Refrigerate candy bars for 30 minutes; crush. Prepare pudding with milk as directed. Slice Twinkies lengthwise. Line bottom of 9 inch square pan with bottom halves. Sprinkle with half of the candy. Pour pudding over. Top with top halves of Twinkies. Cover with Cool Whip and put remaining candy on top. Cover and refrigerate 2 hours.

Shirley Reuter, Dickeyville, WI

1 lb. sausage, cooked and crumbled 11⁄2 cups diced frozen hashbrowns, thawed 5 eggs

8 oz. pkg. crescent rolls 11⁄2 cups shredded Cheddar cheese 1 ⁄4 cup milk 1 ⁄2 tsp. pepper

Cook sausage until browned; drain. Separate crescent rolls and press in ungreased 9x13 inch pan. Press along sizes of pan and bottom. Spoon sausage over crust. Sprinkle potatoes over top and sprinkle cheese over potatoes. Beat eggs with milk and pepper. Pour over filling. Bake 30-35 minutes at 375°F. or until filling is set.

Donna Zee, Belmont, WI

Bean and Beef Casserole ⁄2 lb. ground beef 2 tsp. chopped onion 2 Tbsp. shortening 1 tsp. salt

1

1 Tbsp. prepared mustard ⁄4 cup ketchup 1 cup pork & beans 1

Bake at 350°F. for 1⁄2 hour.

Sharon Mathias, Potosi, WI

Beef & Potato Dish 4 cups thinly sliced raw potatoes 2 cups thinly sliced carrots 11⁄2 cups shredded cheese 1 lb. ground beef

⁄4 cup milk ⁄2 cup oatmeal 1 ⁄2 chopped onion 1 ⁄4 cup ketchup 3 1

Arrange potatoes and carrots evenly in 9 inch square pan. Put cheese over. Mix together ground beef, milk, oatmeal, onion and ketchup. Spread evenly over potatoes and carrots. Drizzle ketchup over top. Bake at 350°F. for 1 hour.

Dorothy Hammerand, Fennimore, WI

Chicken Pot Pie 1 2 cans cream of potato soup ⁄2 tsp. black pepper 16 oz. can mixed vegetables Two 9 inch pie crusts 2 cups cooked diced chicken (prepared or homemade) 1 1 egg, slightly beaten ⁄2 cup milk 1 ⁄4 tsp. thyme Combine first 6 ingredients; spoon into prepared crust. Crimp edges to seal. Split top crust and brush with egg. Bake at 375°F. for 40 minutes.

Susan Thomas, Mineral Point, WI

Chicken & Dumplings Casserole 4 Tbsp. light butter 1 medium onion, chopped 2 medium ribs celery, chopped 2 medium carrots, chopped 1 lb. (16 oz.) cooked boneless, skinless chicken breast, shredded 1 cup self-rising flour 1 cup fat free milk

10.75 oz. can Campbell’s Healthy Request cream of chicken condensed soup 2 cups reduced sodium nonfat chicken broth 1 ⁄2 tsp. dried parsley flakes 1 ⁄2 tsp. dried thyme 1 ⁄4 tsp. salt 1 ⁄4 tsp. pepper

If you don’t have self-rising flour, you can mix together 1 cup all-purpose flour, 11⁄2 tsp. baking powder and 1⁄2 tsp salt as a substitute. Preheat oven to 350°F. Lightly mist a 9x13 inch casserole dish with cooking spray and set aside. Melt the butter in a skillet over medium heat. Add the onion, celery and carrots and sprinkle with a little bit of salt and pepper. Stir together to coat. Sauté the vegetables for 8-10 minutes, stirring occasionally, until softened. Transfer the vegetables to the prepared baking dish and spread in a single layer across the bottom of the dish. Top with vegetables with a layer of the shredded cooked chicken. In a mixing bowl, combine the self-rising flour and milk; stir until well combined and smooth. Pour the mixture evenly over the top of the chicken layer. Do NOT mix the layers together! In another mixing bowl, whisk together the chicken soup, chicken broth, parsley, thyme, salt and pepper until fully combined and smooth. Pour this mixture over the top of the other layers in the baking dish. Do NOT mix or stir the layers! Place the dish in the oven and bake to 40-45 minutes.

Susan Thomas, Mineral Point, WI

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Cabbage Casserole 1 small cabbage, cut into 1 inch pieces Medium-large onion, chopped 1 pkg. sliced Eckrich smoked sausage 1 can cream of chicken soup 1 ⁄2 stick butter, melted

Hamburger Bake Dish

1 cup mayonnaise 1 stick melted butter 1 cup shredded Cheddar cheese 1 stack of crushed Ritz crackers

Put cabbage pieces in 4 quart casserole dish. You don’t have to butter the baking dish. Put chopped onion on top of cabbage.

Add smoked sausage on top of onion. Mix cream of chicken soup, 1⁄2 stick butter and mayonnaise. Spread on top of cabbage and onions. Mix 1 stick butter, shredded cheese and Ritz crackers and spread on top. Bake 60 minutes at 350°F. Rachel Christianson, Boscobel, WI

Chili Cornbread Bake 1 large egg, lightly beaten 1 ⁄3 cup skim milk 2 tsp. ground cumin, divided 1 ⁄8 tsp. + 1⁄4 tsp. ground cayenne pepper, divided 14.5 oz. can cream-style corn 4 oz. can diced green chiles, drained 8.5 oz. box Jiffy corn muffin mix (or similar brand)

⁄4 lb. 95% lean ground beef* 1 small onion, diced 1 garlic clove, minced 3 ⁄4 cup canned kidney beans, drained and rinsed 14.5 oz. can diced tomatoes 2 Tbsp. chili powder 1 ⁄2 tsp. salt 3 oz. 50% reduced fat Sharp Cheddar cheese, shredded 3

Preheat oven to 400°F. Lightly mist a 9x13 baking dish with cooking spray and set aside. In a large mixing bowl, combine the egg, milk, 1 tsp. cumin, 1/8 tsp. cayenne, creamed corn, diced chiles and corn muffin mix. Stir together until fully mixed and pour into the prepared baking dish. Spread into an even layer and bake for 18-20 minutes or until a toothpick comes out clean. Keep oven at 400°F. While cornbread layer is cooking, bring a large saute pan or medium pot to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and garlic; stir together. Continue to cook another few minutes until the meat is browned and onions are softened. Add the kidney beans, diced tomatoes, chili powder, salt and remaining tsp. of cayenne to the meat mixture and stir together until well combined. Reduce heat to low and simmer, uncovered, for about 5 minutes. Use a fork to poke holes all over the prepared cornbread layer. When the chili is done, spoon it over top of the cornbread layer to form another even layer. Sprinkle with shredded Cheddar cheese over the chili and return to the oven for another 15 minutes.

Susan Thomas, Mineral Point, WI

Jackpot Hamburger Meal 1 lb. ground beef 1 ⁄2 cup chopped green pepper 1 ⁄2 cup chopped onion 1 tsp. salt 11⁄2 tsp. Worcestershire sauce

1 pkg. broad noodles 31⁄2 cups tomatoes 11⁄2 cups water 1 ⁄4 tsp. pepper

Brown beef, onion, peppers and salt. Stir in remaining ingredients except noodles. Sprinkle them on top. Cover tightly and bring to boil over medium heat until noodles are tender and liquid is absorbed, about 12 minutes.

Verna Casper, Fennimore, WI

Chicken and Rice Bake 11⁄2 cups uncooked rice 1 pkg. dry onion soup mix 2 cans chicken rice soup

11⁄2 cans water Chicken pieces

Grease a 9x13 inch pan. Mix rice, soup mix soup and water. Pour into pan. Place chicken pieces on top, skin side up and brush with margarine. Bake at 350°F. for 11⁄2-2 hours. Serves 4-6. Very good!

Audrey A. Legler, Dodgeville, WI

2 lbs. hamburger 1 can green beans, drained Onion Tator tots Green pepper Grated Cheddar cheese Celery 1 can cream of mushroom soup Brown hamburger with onion, green pepper and celery; drain.

Mix with mushroom soup and green beans. Put in baking dish.

Add tator tots on top. Bake 20 minutes at 375°F. Add cheese. Put back in oven until cheese melts.

Audrey A. Legler, Dodgeville, WI

1 stick butter, melted 16 oz. any shape uncooked pasta 2 cups shredded cheese

Breakfast Pizza

1 ⁄2 cups water 4 boneless, skinless chicken breasts, cut into pieces 1 Tbsp. oil 1 cup orange juice 1 cup chicken broth

1 lb. sausage (I use bacon, Canadian bacon for something different) 1 pkg. refrigerator crescent rolls 1 cup frozen hash browns, loose type, thawed (can use more.)

8 oz. full fat shredded cheese 1 quart milk Ham or broccoli, optional

Melt butter in 8 inch square dish or pan. Add macaroni, salt and pepper and stir. Sprinkle cheese over. Pour milk over top. Add ham or broccoli, optional. Bake at 350°F., uncovered for 1 hour.

Shirley Wilson, Platteville, WI

Spray 9x13 inch cake pan. Put melted butter in pan. Pour pasta over melted butter. On top of pasta put cheese. Mix together milk and egg. Pour over pasta and cheese. Salt & pepper to taste.

Bake at 350 ° F., uncovered, until pasta is soft, about 40 minutes.

Vicky Graf, Dodgeville, WI

Orange Glazed Chicken 1

1 cup shredded cheese 5 eggs 1 ⁄4 cup milk 1 ⁄2 tsp. salt 2 Tbsp. grated Parmesan cheese

4 cups milk 1 egg Salt & pepper to taste

11⁄2 Tbsp. cornstarch 1 tsp. onion powder 1 ⁄4 tsp. salt 11⁄2 cups instant rice, uncooked 2 Tbsp. orange marmalade

Cook sausage; drain. Separate rolls and place on a round 12 inch pizza pan. Unroll point to center & press together to form crust. Sprinkle potatoes, sausage (or meat of your choice), cheese. Add mushrooms and peppers if you prefer. Mix eggs, milk, Parmesan cheese, salt & a little pepper. Pour on top of the ingredients. Bake at 375°F. for 25-30 minutes.

Sandy Allen, Platteville, WI

For rice: Bring water to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes or until rice is absorbed. Fluff with a fork. For chicken: Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet. Mix orange juice, chicken broth, cornstarch, onion powder and salt; add to skillet. Bring to a boil. Reduce heat; cover and simmer until chicken is thoroughly cooked, 10 minutes. Spoon marmalade over chicken. Cover; remove from heat. Let stand 5 minutes. Serve immediately over rice. Serves 4.

Donna Zee, Belmont, WI

Easy Skillet Dinner

Pinto Beans with Kielbasa

2 Tbsp. olive oil 1 medium sized zucchini 2 large tomatoes 1 large onion 3 cloves minced garlic

11⁄2 cups chicken broth 11⁄2 cups chopped chicken or pork 2 cups shredded Mozzarella cheese

Heat olive oil in large skillet. Add sliced vegetables and minced garlic; cook until veggies are done. Add chicken broth and chopped chicken or pork; heat thoroughly. Reduce heat to low.

Sprinkle Mozzarella over mixture; cover and continue to simmer until cheese melts. Serve with garlic bread.

Carol Ann Hood, Platteville, WI

3 cups frozen shredded hash brown potatoes 4 large eggs 3 ⁄4 cup shredded Monterey Jack cheese

⁄4 tsp. pepper 1 cup cubed fully cooked ham 12 oz. can evaporated milk or regular milk 1 ⁄4 cup chopped green onion 1

Place potatoes in an 8 inch baking dish. Sprinkle with cheese and ham. Whisk eggs, milk and pepper. Pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake uncovered until a knife inserted comes out clean, 55-60 minutes.

Marcia McCullick, Mt. Hope, WI

2 cups chopped lettuce ⁄2 cup Cheddar cheese 1 ⁄4 cup onions 1 cup sliced olives Tortilla chips 1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder and tomato liquid.

Remove from heat. In a large bowl, combine the tomatoes, lettuce, cheese, onion and olives. Add beef mixture; toss to coat.

Top with chips. Serve immediately.

Marcia McCullick, Mt. Hope, WI

Tuna Patties 3 cans tuna, drained 1 egg, beaten 2 ⁄3 pack of saltines, crushed 1 onion, chopped

1 heaping serving spoon mayonnaise Salt and pepper to taste

Mix all ingredients in a bowl and form into patties. Melt butter and olive oil in a pan and fry patties.

Bonnie Biehl, Platteville, WI

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7 oz. pkg. macaroni 10.5 oz can Cheddar cheese soup

Pot Roast in Foil 1 envelope dry onion soup mix 101⁄2 oz. can condensed cream of mushroom soup

Place 30x18 inch heavy-duty aluminum foil. Place meat on foil.

Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal. Cook in 300°F oven for 4 hours.

Jeanette Zee, Darlington, WI

Upside Down Pizza 1 lb. hamburger 1 cup milk 1 medium onion 2 eggs 14 oz. jar spaghetti sauce 1 tsp. vegetable oil 2 cups Mozzarella cheese 1 cup flour Brown hamburger and onion. Add spaghetti sauce; cover and simmer 10 minutes. Pour in greased 9x13 inch pan. Sprinkle Mozzarella cheese over. Mix milk, eggs, oil and flour well. Pour over cheese. Bake at 375°F. for 25-30 minutes or until golden brown.

LuAnn Wagner, Lancaster, WI

Vegetable Casserole 1 lb. hamburger 1 small onion, chopped 4-5 medium potatoes, pared and sliced thin

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⁄2 cup milk 1 tsp. Worcestershire sauce 2 frankfurters

1

Cook macaroni and drain. Empty soup into bowl. Slowly stir in milk and Worcestershire sauce. Spread drained macaroni in glass baking dish, 10x6x11⁄2 inches. Pour cheese sauce over macaroni, stirring to mix. Cut frankfurters into penny-thin slices.

Arrange frankfurter slices on top of macaroni and cheese. Bake 25 minutes at 375°F. Sharon Steiner, Lancaster, WI

4 lb. beef chuck pot roast (arm, blade, chuck or cross rib)

Ground Beef Taco Salad 2 lbs. hamburger 1 ⁄3 cup bean dip 1 tsp. chili powder 1 can diced tomatoes plus 2 Tbsp. liquid

1 large onion, chopped 14 oz. kielbasa, cut into 1 medium green pepper, 1 inch pieces chopped 141⁄2 oz. can diced tomatoes 1 Tbsp. olive oil 10 oz. can Rotel diced 151⁄2 oz. can Great Northern tomatoes with green chiles 8 oz. can tomato sauce beans, drained and rinsed 1 151⁄2 oz. can pinto beans, ⁄2 tsp. garlic powder 1 drained and rinsed ⁄4 tsp. pepper In a Dutch oven, sauté onions and green peppers in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer until heated through. Serve over rice.

Susan Thomas, Mineral Point, WI

Polka-Dotted Macaroni & Cheese

Farmers Casserole

Easy Baked Macaroni & Cheese 3 Tbsp. butter 2 cups macaroni 1 tsp. salt 1 ⁄2 tsp. pepper

One Pot Mac & Cheese

1 can vegetable beef soup 1 can golden mushroom soup

Brown hamburger and onion. Add potatoes to hamburger. Blend in the soups, undiluted; mix well. Bake at 375°F. for 1 hour and 15 minutes.

Rosalie R. May, Mineral Point, WI

Tuna Casserole

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1 3 cups medium noodles ⁄2 tsp. salt 7 oz. can tuna, drained and 1 can condensed cream of flaked mushroom soup 1 11⁄2 cups shredded Cheddar ⁄2 cup mayonnaise 1 ⁄3 cup onion cheese 1 ⁄4 cup green pepper Cook noodles and drain. Stir in remaining ingredients. Bake uncovered in 2 quart casserole at 425°F. for 20 minutes.

Donna Beyer, Lancaster, WI

This & That

Raw Potato Pancakes 1 tsp. salt 1 tsp. baking powder 1 ⁄4 cup flour

2 cups grated raw potatoes 1 ⁄4 cup milk 2 eggs, slightly beaten

As potatoes are grated, add milk at once to keep them from darkening. Add rest of ingredients. Drop by spoonfuls on hot greased skillet and fry to a golden brown on both sides. Cook more slowly after they are browned because they take a little longer to cook than ordinary pancakes. Good with pork sausages.

Audrey A. Legler, Dodgeville, WI

Root Beer Ribs 2-4 lbs. pork back ribs, short ribs or beef back ribs 2-4 Tbsp. barbecue rub

1 can root beer 1 onion sliced 1-1½ cups barbecue sauce

Season both sides of the ribs with the rub and cut them into pieces between the bone. Add the root beer and onion to the slow cooker pot with the ribs. Cook on low for 6 to 8 hours or high for 4 hours. During the last hour of cooking add the sauce. This recipe works great in an electric pressure cooker but time needs to be adjusted to fit the machine. 4 servings Katrina Gleason, Shullsburg, WI

Tomato Pie 1 regular size pie crust (not deep dish) Raw tomatoes Salt and pepper to taste Basil or dill Onion Crumbled bacon bits, 1 oz. or to taste

⁄2 cup mayonnaise ⁄4 cup sour cream 11⁄2 cups cheese 1 egg 1 ⁄4 cup milk 1 1

Prick pie crust bottom with fork and bake pie crust 8 minutes at 375°F. Cut tomatoes in thin slices; drain on paper towel. Salt and pepper. Put in single layer in pie shell. Spread basil or dill over top or seasoning to taste over tomatoes. Thin slice onion over top. In a small bowl, combine bacon bits, mayonnaise, sour cream and cheese (whatever you have). Mix egg and milk. Pour cheese mix over tomatoes. Pour milk on top. Bake at 375 ° F. for 40 minutes until set.

Vicky Graf, Dodgeville, WI

Carrot Fries 1 lb. carrots Cooking spray

Salt & pepper to taste

Preheat oven to 400°F. Peel carrots and cut into strips about 1⁄4 inch thick and a few inches long. Coat a baking pan with cooking spray. Spread the carrots onto it. Lightly sprinkle with salt and pepper. Bake 15 minutes. Flip them over and coat them with a bit more cooking spray, salt and pepper. Bake another 15 minutes until lightly browned.

Rosalie R. May, Mineral Point, WI

Cheesy Vegetable Soup 1 cup grated or cubed carrots 1 cup onion, chopped 1 cup celery, cubed 4 cups water 2 cups potatoes, cubed 4 chicken bouillon cubes 1 box frozen broccoli, chopped

1 box frozen cauliflower, chopped 1 can water 2 cans cream of chicken soup 1 lb. Velveeta cheese (I use half)

Cook until veggies are soft and cheese melts.

Vicki Miles, Platteville, WI

Chicken Taco Bean Soup 1 red pepper 1 green pepper 1 can of black beans 1 green onion or ½ of a white onion 1 can corn 2 cups taco chicken meat 1 ⁄4 cup jalapenos

1 tsp. garlic ¼ tsp. cayenne pepper 1 lime peeled, seeded, and finely chopped 1 can diced tomatoes 2 Tbsp. chicken base 2 quarts water Salt & pepper to taste

Bring water to a boil and add chicken base. Add the chopped peppers and onions; let it come to a boil again. Add in the rest of the ingredients and bring to a boil.

Ashley Price, Highland, WI

Kentucky Hot Brown Sandwich 1 roll refrigerated pizza dough 1 pound package turkey lunch meat 8 slices cooked bacon

8 slices Swiss cheese 3 Roma tomatoes, sliced thin, divided 2 eggs, beaten, divided

Preheat oven to 350°F. Unroll the pizza dough and cut in half.

Place one piece of the pizza dough in the bottom of an 8 inch pan. Press the dough to the edges, covering the entire bottom of the pan. Layer with half the turkey, bacon and cheese and half of the tomatoes. Repeat the layers of turkey, bacon and cheese, Top with the remaining piece of pizza dough. Pour one of the beaten eggs over the top. Bake for 30 minutes or until golden brown. Let cool slightly then cut into squares and enjoy Karla Wiederholt, Cuba City, WI

Turkey Legs 2 turkey legs 1 cup sliced onion 2 stalks cut up celery 1 tsp. dried rosemary

⁄2 to 1 tsp. salt & pepper 2 chicken bouillon cubes dissolved in 1 cup hot water

1

Brown turkey legs in 2 Tbsp. oil. Can drain excess fat. Put in slow cooker on medium heat. Add onion, celery, rosemary, salt & pepper and bouillon. Cover and cook on low or medium until done.

Make gravy and serve over biscuits, mashed potatoes or nothing.

Verna Casper, Fennimore, WI

Unstuffed Cabbage 6 cups chopped cabbage 2 lbs. ground beef 1 small onion 1 cup uncooked instant rice 1 ⁄4 tsp. pepper

10 oz. tomato soup 1 small can Manwich sauce 1 cup water 1 ⁄3 cup shredded Cheddar cheese

Place cabbage in greased 9x13 inch baking dish. Brown beef and onion. Add rice and pepper. Spoon over cabbage. Combine soup and Manwich sauce with water. Pour over beef mixture.

Cover and bake at 350°F. for 40-50 minutes or until rice and cabbage are tender. Uncover, sprinkle with cheese. Bake 5-10 minutes longer until cheese is melted. Serves 8 to 10.

Kris Fry, Fennimore, WI

Ravioli Bake 20 oz. frozen cheese-filled ravioli 1 lb. sausage or ground beef, cooked

26 oz. pasta sauce 1 tsp. dried parsley 3 cups shredded Mozzarella cheese

Preheat oven to 375°F. Combine cooked meat and sauce. Place ⁄2 cup sauce mix in the bottom of a 9x13 inch baking pan. Place a layer of ravioli on top of the sauce. Place 3⁄4 cup cheese on top. Next, layer 1 cup sauce and repeat layers until done. You may want more sauce or cheese depending on your family’s preference. Bake for 40 minutes or until bubbly and all cheese is melted. ENJOY! Katrina Gleason, Shullsburg, WI

Autumn Soup 1 1 lb. hamburger ⁄2 tsp. pepper 1 onion, chopped 2 beef bouillon cubes 4 cups water 1 bay leaf, remove before 1 cup carrots, sliced serving 1 cup celery, chopped pinch of basil 1 cup potatoes, diced 6 fresh tomatoes or 12 oz. can 2 tsp. salt Brown hamburger; drain. Add onions and cook 5 minutes. Add all remaining ingredients except tomatoes. Cover and simmer 40 minutes. Add tomatoes and simmer, covered, for 15 minutes.

Serves 6-8.

Carla Lenz, Lancaster, WI

Classic Creamy Cole Slaw 14 oz. bag shredded slaw 1 cup mayonnaise or Miracle Whip 5 Tbsp. sugar

1 tsp. celery seed 1 tsp. prepared yellow mustard 3 tsp. apple cider vinegar

In a large bowl, put the bag of shredded slaw. In a small bowl, whisk together remaining ingredients. Add to slaw. The slaw dressing can be made in advance and stored in a sealed jar in the refrigerator. It will keep for weeks. I usually double this recipe for company.

Cathy Skaife, Platteville, WI

Cranberries Lorraine 1 large raspberry Jell-O 20 oz. crushed 100% 2 cups hot water pineapple, including juice 14 oz. jellied cranberry sauce Mix Jell-O and hot water until dissolved. Mix in cranberry sauce, mashed and mixed until dissolved. Mix in crushed pineapple.

In Memory of Lorie Prochaska, Fennimore, WI

Autumn Soup 1 lb. hamburger 1 cup chopped onion 4 cups water 1 cup carrots, chopped or sliced

1 cup celery 1 cup potatoes, chopped 2 tsp. salt 1 ⁄2 tsp. pepper 1 can tomatoes

Brown hamburger and onions; drain grease. Add remaining ingredients and simmer for 30 minutes.

Sharon Mathias, Potosi, WI

Banana Tea Bread 1 cup sugar 1 ⁄2 cup butter 2 eggs 1 tsp. vanilla 1 ⁄2 cup sour cream

11⁄2 cups flour 1 tsp. soda 1 ⁄2 tsp. salt 1 cup mashed bananas 1 ⁄2 cup nuts

Cream sugar and butter well. Add eggs and vanilla. Sift flour, soda and salt. Mash the bananas; add with the sour cream to the sugar, butter and eggs. Add the flour mixture. Add nuts; mix well.

Pour in a greased 9x5 inch loaf pan. Bake at 350°F for 1 hour. I add some chocolate chips to the mixture.

Jeanette Zee, Darlington, WI

2 - 2 - 2 Salad Two 3 oz. pkgs. strawberry Jell-O 2 cups boiling water

2 cups applesauce 2 cups frozen strawberries

Dissolve Jell-O in boiling water. Add strawberries and applesauce. Stir well. Cover and refrigerate overnight. You can also use raspberry Jell-O and frozen raspberries instead.

Donna Zee, Belmont, WI

Breakfast Coffee Cake Topping: 3 ⁄4 cup sugar 1 tsp. cinnamon 1 ⁄3 cup firmly packed brown sugar Coffee Cake Ingredients: 1 ⁄2 cup (1 stick) softened butter 1 cup sugar

2 eggs 1 tsp. vanilla 1 cup sour cream 2 cups sifted all purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 ⁄2 tsp. salt

Combine topping ingredients in a small bowl; set aside. Cream butter and sugar together until well mixed. Beat in eggs and vanilla. Add sour cream. Sift together dry ingredients. Add to the egg mixture; mix until blended. Spread half of the batter into buttered pan and sprinkle with half of the topping. Spread remaining batter over top of first layer and sprinkle with remaining topping. Bake in 325°F. oven for 30 minutes or until cake springs back when lightly touched with finger.

Judy Andrews, Darlington, WI

Cherry Nut Bread 1 pkg. cherry chip cake mix 1 pkg. yellow cake mix Two 3.9 oz. pkgs. instant vanilla pudding 8 eggs

1 cup oil 11⁄2 cups water 1 ⁄2 cup maraschino cherries 1 ⁄2 cup cherry juice 1 cup walnuts, chopped

Preheat oven to 350°F. Mix cake mixes and pudding together.

Add remaining ingredients and blend. Divide into 3 greased pans or 6-8 small ones. Bake 45-55 minutes.

Mary Lou Young, Lancaster, WI

Broccoli Cauliflower Salad 1 head broccoli, chopped 1 cup mayonnaise 1 head cauliflower, chopped 1 cup sour cream 1 1 ⁄2 lb. bacon, cooked ⁄2 cup sugar 1 1 cup shredded Cheddar ⁄2 tsp. salt cheese Mix broccoli, cauliflower, bacon and cheese in a large bowl. In a small bowl, mix mayonnaise, sour cream, sugar and salt until well combined. Pour mayonnaise mixture over and stir well. 12 servings. Time: 20 minutes. Difficulty: Easy.

Vicki Miles, Platteville, WI

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Hawaiian French Toast

1 can whole cranberries 14 oz. can crushed pineapple

Dissolve Jell-O in hot water. Add cranberries and pineapple (with juice). Put in refrigerator until set.

Verna Casper, Fennimore, WI

Crockpot Loaded Potato Soup 5 lbs. potatoes, washed, peeled and cubed 4 small cans Cheddar cheese soup 2 small cans milk (use soup can) 2 cups sour cream

Salt and pepper to taste 1 lb. bacon, cooked and crumbled 1 lb. Cheddar cheese or Colby Jack cheese Fresh or dried chives

Add all ingredients except chives and cook until potatoes are soft. Cook on low 6-8 hours. Reserve 1 cup bacon for topping.

Top each bowl with the bacon and extra cheese. Garnish with chives.

Ann Flanagan, Darlington, WI

Grape Julius ⁄4 cup grape juice concentrate 1⁄2 tsp. vanilla extract 11⁄2 cups cold milk 9 ice cubes 1 ⁄4 cup sugar Combine all ingredients in blender. Blend on high for 1 minute.

Serve immediately.

Katrina Horning, Stitzer, WI

2 eggs 1 ⁄2 tsp. cinnamon 2 Tbsp. sugar 2 ⁄3 cup pineapple juice

Mary Jo’s End of Garden Relish

6 slices bread 4 Tbsp. butter 3 slices pineapple, heated

Beat eggs until light then add cinnamon, sugar, pineapple juice and beat thoroughly. Soak the bread well in this mixture. Sauté in butter heated in a heavy skillet until nicely browned on both sides. Serve hot with a half slice of pineapple cut in half to make 6 thin slices on each piece of toast.

Marcia McCullick, Mt. Hope, WI

Hobo Bread 1 ⁄2 cups raisins 2 tsp. baking soda 1 cup boiling water 2 Tbsp. butter 1 cup sugar

1 beaten egg 2 cups flour Pinch of salt 1 ⁄2 cup nuts

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Cinnamon Pull-Apart Bread ⁄4 cup maple syrup 11⁄4 cups sugar 21⁄2 Tbsp. cinnamon

Three 16.3 oz. cans refrigerated original homestyle buttermilk biscuits 10 Tbsp. butter, melted

Preheat oven to 350°F. Lightly grease deep 13x9 inch baking dish. Pour maple syrup over bottom of dish; set aside. Combine sugar and cinnamon in large bowl. Take each individual biscuit and place in cinnamon-sugar mixture, coating it well; reserve remaining mixture. Place biscuits in baking dish in upright position in 3 rows across the baking dish, making sure each biscuit partially overlaps another. Mix leftover cinnamon-sugar mixture with melted butter. Pour over the biscuits. Bake 50 minutes or until golden brown. Allow biscuits to cool 5 minutes, then serve them warm. Makes 24 servings.

Judy Andrews, Darlington, WI

Corn Bread Salad 4 tomatoes, diced 1 pkg. Jiffy corn bread mix 1 1 ⁄2 pound bacon, cooked and ⁄2 cup chopped sweet pickles crumbled 1 cup mayonnaise 1 ⁄4 cup sweet pickle juice 2 green peppers, diced 2 onions, diced Make corn bread as directed on box; cool and crumble. In a large bowl, layer corn bread, bacon, peppers, onions, tomatoes and pickles. In a small bowl, combine mayonnaise, pickle juice.

Drizzle over salad: toss lightly before serving.

Karla Wiederholt, Cuba City, WI

Mix raisins, baking soda nad boiling water; let stand until cool.

Mix remaining ingredients and add to raisins, soda & water.

Divide mixture into two really well greased 28 oz. empty cans.

Bake 65 minutes at 350°F. Cindy Brown, Hazel Green, WI

Crockpot Creamy Chicken Noodle Soup 3 chicken breasts, cooked and cubed 5 cups low sodium chicken broth 2 Tbsp. butter 1 cup onions, chopped 1 cup carrots, chopped

1 cup celery, chopped 1 can corn, drained 2 cans cream of chicken soup 1 ⁄4 cup evaporated milk 8 oz. homestyle dry egg noodles Salt and pepper to taste

Melt butter in skilled. Add onions, carrots and celery; sauté 4-5 minutes or until veggies are just soft. In slow cooker, combine chicken broth, soups and evaporated milk; whisk. Add chicken, veggies and corn. Cook on low 31⁄2 to 4 hours. Add uncooked noodles; cover and turn to high. Cook one more hour.

Vicki Miles, Platteville, WI

Dressing for Potato Salad or Deviled Eggs 1 cup vinegar 1 Tbsp. mustard 1 cup water Pinch salt 1 cup sugar 3 Tbsp. flour 4 eggs Boil vinegar and water. Mix remaining ingredients well with a whisk. Pour egg mixture SLOWLY into vinegar mixture constantly whisking until thick; cool. Store in refrigerator.

Rose Gilbertson, Dodgeville,WI

Easy Donut Holes 3 Tbsp. oil 1 tsp. salt 1 2 eggs ⁄2 tsp. cinnamon 1 1 ⁄2 cup milk ⁄4 tsp. nutmeg 1 1 tsp. vanilla ⁄2 cup sugar Sugar or powdered sugar 2 cups flour 4 tsp. baking powder Whisk together oil, eggs, milk and sugar. Stir in flour, baking powder, salt, cinnamon and nutmeg. Add vanilla. Drop by small cookie scoop into 375°F. oil. Turn as soon as they come to the surface & turn several times during cooking. Drain on paper towel. Shake in a bag w/sugar or powdered sugar.

Patricia White, Glen Haven, WI

Frozen Apricot Salad 1 can apricot pie filling 9 oz. Cool Whip 20 oz. crushed pineapple, undrained

14 oz. can Eagle Brand sweetened condensed milk Chopped nuts

Mix all of the above ingredients and pour into 9x13 inch pan.

Sprinkle with chopped nuts and freeze. Remove from freezer 20 minutes before serving time. Any other pie filling may be used, such as cherry, strawberry, or blueberry.

Kris Fry, Fennimore, WI

Rich Bread 1 Tbsp. salt ⁄2 cup warm water (not hot) 3 eggs 2 pkgs. active dry yeast 1 ⁄4 cup butter 11⁄2 cups lukewarm milk (scalded then cooled) 71⁄2 cups flour 1 ⁄4 cup sugar In bowl, dissolve yeast in water. Measure flour by sifting. Stir milk, sugar, salt, eggs, butter and half of the flour into yeast; mix until smooth. Add enough remaining flour to handle easily. Turn onto floured board. Knead. Let rise. Shape into loaves and let rise again. Heat oven to 425°F. Bake 25-30 minutes. Can also make buns out of this recipe.

Sandy Jerrett, Lancaster, WI 1

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1 medium cucumber, peeled and diced 1 ⁄3 cup white vinegar 1 ⁄4 cup sugar 1 ⁄2 tsp. sweet basil 11⁄2 tsp. salt 1 ⁄4 tsp. pepper

Combine all ingredients thoroughly in a large mixing bowl. Chill covered for 2-3 hours. Makes 6- 8 servings. You can drain liquid off before serving. I also mix liquid sugar and spices and then pour over vegetables. I have left out the peppers or have added diced carrots. Whatever I have on hand.

Karel Tormey, Cassville, WI

Jell-O Salad

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3 large ripe tomatoes, peeled and diced 1 medium green pepper chopped 1 ⁄2 cup diced celery 1 medium onion, peeled and minced

1 large lemon Jell-O Dressing: 1 large lime Jell-O Pineapple juice 2 cups boiling hot water Water 1 2 cups cold water ⁄2 cup sugar 1 large can crushed 2 Tbsp. butter pineapple, drained (save 2 tsp. flour juice) 1 egg, beaten 4 large bananas, diced Cool Whip 11⁄2 cups mini marshmallows Dissolve Jell-O in hot water then add cold water; stir. When ready to set, add crushed pineapple, bananas and mini marshmallows.

Pour in a 9x13 inch pan and refrigerate. In a double boiler, make a dressing of the pineapple juice with enough water to make 3⁄4 cup, sugar, butter, flour and egg. Cook until thick. Fold in Cool Whip until mixed. Place over Jell-O mixture and chill.

Jeanette Zee, Darlington, WI

Kielbasa Bean Soup 3 medium potatoes, peeled and diced 5 carrots, sliced 1 medium onion, chopped 1 ⁄2 cup chopped celery

4 cups water 1 pound thinly sliced Kielbasa sausage Two 111⁄2 oz. cans bean with bacon soup

In a large saucepan or Dutch oven, bring vegetables and water to boiling. Reduce heat and simmer 10-15 minutes or until vegetables are tender. Add Kielbasa and bean soup. Heat thoroughly. Serves 12.

Karla Wiederholt, Cuba City, WI

Luscious Butterscotch Yams 1 6 medium yams, cooked, ⁄2 cup white corn syrup 1 peeled and cut in slices ⁄2 cup packed brown sugar 1 2 tsp. butter ⁄4 cup half and half 1 or heavy cream ⁄2 tsp. cinnamon 1 ⁄2 tsp. salt Place yams in casserole dish. Mix all ingredients except yams in saucepan and boil for 5 minutes, stirring constantly. Pour over cooked yams. Bake for 30 minutes at 325°F. Kris Fry, Fennimore, WI

Granola 6 cups oatmeal (oats) 1 tsp. salt 1 cup white sugar

1 cup vegetable oil Cinnamon, optional Mixed nuts, chopped

Mix salt, sugar, oil, cinnamon and nuts. Add to oats. Bake at 350°F. for 21 minutes. Stir every 7 minutes. I put on two cookie sheets to bake. Perfect topping for your oatmeal (hot) or yogurt.

Cathy Skaife, Platteville, WI

Potato Doughnuts 3 eggs 3 ⁄4 cup sugar 3 Tbsp. soft shortening or butter 4 tsp. baking powder

1 tsp. salt ⁄4 tsp. nutmeg 1 tsp. mace 1 cup mashed potatoes Powdered sugar or sugar 1

Beat eggs. Beat in sugar and shortening. Blend all dry ingredients and blend until smooth. Chill dough for 2 or more hours. Roll out half of dough on floured surface to 1⁄3 inch thick. Cut with a doughnut cutter and continue until rest of dough is all used. Fry in deep fat fryer at 340°F. Turn doughnuts as they rise and turn golden brown. Shake in powdered sugar or sugar. Eat and enjoy!

Sandy Jerrett, Lancaster, WI

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Cranberry Salad 3 oz. pkg. orange Jell-O 3 oz. pkg. raspberry Jell-O 2 cups hot water

Sticky Buns 31⁄2-4 cups flour 1 ⁄3 cup granulated sugar 1 tsp. salt 2 pkgs. active dry yeast 1 cup very warm milk 1 ⁄4 cup butter 1 egg Caramel Topping: 1 cup brown sugar

16 oz. (2 pkgs.) spiral noodles 1 can sweetened condensed 1 small-medium finely milk chopped onion 1 cup real mayonnaise 1 1 ⁄2 green pepper, finely ⁄2 cup sugar 1 ⁄4 cup vinegar chopped Salt & pepper to taste 1 carrot, grated 2 stalks celery, finely chopped

In large bowl, mix 2 cups of the flour, 1⁄3 cup granulated sugar, salt and yeast. Add warm milk, 1⁄4 cup butter and egg. Beat on low speed 1 minute, then medium speed 1 minute. Stir in enough flour, 1⁄2 cup at a time, to make dough easy to handle. Knead on floured surface 5 minutes or until smooth. Place dough in large greased bowl, cover loosely and let rise until double. In 2 quart saucepan, heat brown sugar and 1⁄2 cup butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup. Pour into 9x13 inch pan. Roll dough into 15x10 inch rectangle on floured surface. Spread with 2 Tbsp. butter; sprinkle with filling ingredients.

Roll up dough; pinch edges to seal. Cut into 15 one inch slices.

Place slices slightly apart in pan. Cover loosely and let rise until dough doubles in size. Heat oven to 350°F. Bake rolls until deep golden brown, around 20-25 minutes. Let stand a few minutes.

Place cookie sheet upside down on pan and flip the pan over. Let pan remain 1 minute; remove pan. Enjoy!

Christy Herr, Mineral Point, WI

Toss vegetables with cooked pasta. Combine milk, mayonnaise, sugar, vinegar, salt and pepper. Mix with rest of ingredients and refrigerate before serving.

Cari Fowell, Livingston, WI

Most Wonderful Cherry Jell-O Salad 6 oz. pkg. cherry Jell-O 1 large can crushed pineapple, do not drain 1 can cherry pie filling

3 oz. instant vanilla pudding 1 cup milk 2 cups Cool Whip 2 cups boiling water

Combine Jell-O with boiling water, omit cold water. Add pineapple with juice and pie filling. Pour into 9x13 inch pan; chill.

Combine pudding with 1 cup milk and beat. Let set for 1-2 minutes until slightly thick. Add Cool Whip and mix well. Spread on top of chilled Jell-O. Refrigerate until ready to serve. This is the most wonderful cherry Jell-O salad you will ever eat in your life.

Vicki Miles, Platteville, WI

Shrimp & Corn Chowder ⁄4 cup chopped onion 1 small clove garlic, minced 1 Tbsp. butter Pepper to taste 2 cans Campbell’s Cream of Potato soup 1

Holiday Traditions

Spring Salad

⁄2 cup butter, softened 1 ⁄4 cup light corn syrup Filling: 1 ⁄2 cup chopped pecans, if desired 1 ⁄4 cup brown sugar 1 tsp. cinnamon 2 Tbsp. butter, softened 1

Macaroni Salad

8 oz. pkg. cream cheese, softened 11⁄2 soup cans milk 2 cups frozen shrimp (small) 8 oz. can whole kernel corn, undrained

Fry onions, garlic, pepper and butter. Blend soup, cream cheese and milk. Add shrimp and corn. Bring to a boil; simmer 10 minutes.

Cheryl Fitzsimmons, Mineral Point, WI

1 1 lb. macaroni ⁄4 cup vinegar 3 hard boiled eggs 1 cup sugar 1 1 small can peas ⁄2 tsp. pepper 1 1 medium onion, diced ⁄4 tsp. celery salt 1 1 ⁄4 lb. cheese, cubed ⁄8 tsp. mustard 11⁄3 cups Miracle Whip Cook macaroni and drain. Add all other ingredients. Will keep in refrigerator for several days.

Carla Lenz, Lancaster, WI

Vegetable Beef Soup

Measure flour into bowl. Cut in butter. Add water until it forms a ball. Cut in half, Pat dough w/hands into 2 long strips, about 12x3 inches on baking sheet. Mix butter and water; boil. Take off stove; stir in flour. When smooth, add almond flavoring and 1 egg at a time. Divide in half. Pout on each half. Bake at 350°F. for 50 minutes until top is crisp and brown. Frost and top with Christmas sprinkles.

Mary S. Bausch, Cassville, WI

Kids Gorditas 1 can mashed black beans Chopped lettuce 4 cups instant corn masa Grated Mexican cheese Oil for frying 31⁄4 cups warm water 1 small chopped onion Pour the instant corn masa in a mixing bowl. Add the salt. Add the warm water a little at a time. Mix slowly while adding the water. Mix until the masa is nice and soft. Once the masa is nice and soft, make it in a ball like the size of a baseball. Next take a piece of plastic wrap, sprinkle some water on it. Put another piece of wet plastic wrap over it and press on it until it is about 1⁄4 inch thick. Press a hole in the middle. Do this with all the dough.

Heat a skillet with oil and fry all the gorditas. Cook on both sides till done. Keep them warm with paper towels between them.

Fill the gorditas with mashed black beans, chopped onion and Mexican cheese. Now you have a delicious gorditas.

Elizabeth Garcia, Livingston, WI

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Rhubarb Jam

1 cup water 1 tsp. almond flavoring 1 cup flour 3 eggs

TILE

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5 cups rhubarb 3 oz. pkg. strawberry Jell-O 3 cups sugar Stir together rhubarb and sugar. Let stand overnight in refrigerator. Bring rhubarb and sugar to a boil over medium heat for 12 minutes on low heat, stirring constantly. Mix in Jell-O mix.

Transfer to sterile jars and cool on counter then put in freezer.

You can also use pineapple or strawberries.

Mary Lou Young, Lancaster, WI

1 cup flour 1 ⁄2 cup butter 2 Tbsp. water 1 ⁄2 cup butter

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⁄2 lb. ground beef 8 oz. can tomato sauce 2 cups water 1 envelope onion soup mix 1 ⁄2 tsp. sugar 14.5 oz. can diced tomatoes 1 pkg. frozen mixed vegetables Fry ground beef and add remaining ingredients. Bring to a boil then reduce to a simmer for 10-15 minutes.

Cheryl Fitzsimmons, Mineral Point, WI

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